Origin: Colombia, Huila
Producer: Andres Guaca
Processing: Carbonic Maceration
The Huila region of south west Colombia is famous for producing stunning specialty coffee, so standing out from the crowd here is no easy task. When a producer like Andres Guaca set his sights on elevating his farm’s offering, we were extremely excited to sample the results.
For the past two years he has driven the processing at Finca Guacanas to new levels, experimenting with a multitude of varieties and post-harvest approaches. After a strict quality criteria was passed this Caturra microlot was exposed to 60 hours of carbonic maceration, before a parabolic dryer routine to achieve an exact 10.5% moisture content.
Carbonic maceration of a Caturra lot is certainly unusual, often showcased with washed processing. The CM approach has lent a unique acidity and depth to the cup, above a complex herbaceous finish.